Featured Recipe: Pentoshi Mushrooms in Butter and Garlic
"Even when he fears that he is being led into a trap and that the dish before him may be poisoned, Tyrion cannot help but acknowledge his desire for just a taste of it. The mushrooms before him glistening with butter and smelling of garlic make his mouth water, and it’s nob wonder. Poisoned or not, this savory dish would tempt just about anyone." (A Dance with Dragons, Chapter One)
Serves 4
- 4 large portobello mushrooms with stems
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 4 large white onions, finely chopped
- 10 cloves garlic, finely chopped
- 1 cup arborio rice
- 5 cups vegetable stock or water
- 2 tablespoons grated imported Parmesan cheese, preferably Parmigiano-Reggiano
- Salt and freshly ground pepper to taste
- 1 bunch scallions, finely chopped
- Scented olive oil, such as truffle oil, garlic oil, or herb oil (or very good extra-virgin olive oil)
- Finely chop the stems of the mushrooms. Set the caps aside. In a large saucepan, melt 5 tablespoons of the butter, and sauteÅL the onions and garlic over medium heat until translucent, about 2 minutes. Add the chopped mushroom stems, and saute a minute longer. Season with salt.
- Add the rice. Stir well to coat, then add 1 cup of stock and stir until the liquid is mostly absorbed. Add another cup of stock, stirring constantly, and allow the rice to absorb it. Continue adding stock cup by cup, until all liquid is used and rice is tender, but still a little firm to the bite in the middle (about 25 minutes). Stir in remaining 1 tablespoon butter and the cheese, and season to taste with salt and freshly ground black pepper. Set aside.
- Slice the portobello caps paper-thin. Divide risotto into 4 bowls, immediately sprinkle with the shaved portobellos, and garnish with scallions and a drizzle (about 2 teaspoons) of truffle oil (or other flavored oil).
A Word of Wisdom
Need to know your mushrooms? Creminis are just young portobellos; both are nutty, and gourmand favorites. Fluted oyster mushrooms have a more subtle flavor. Any young mushroom can be called a button, but chefs usually reserve the name for the white button variety. White mushrooms are simply button mushrooms with the caps fully opened.